Directions: |
Directions:Prepare the ingredients:
Heat a small pot of salted water to boiling. Peel and large dice the beet on a paper towel-lined cutting board. Peel the carrots; halve lengthwise, then cut into 2-inch-long pieces on an angle. Peel the garlic; smash each clove once with the side of your knife. Pick the thyme leaves off the stems; discard the stems. Rough chop the walnuts. Peel and mince the shallot to get 2 Tbsp of minced shallot; place the shallot in a medium bowl with the vinegar.
Cook and marinate the beet:
Add the beet to the pot of boiling water and cook 18 to 20 minutes, or until tender. Drain thoroughly and transfer to the bowl with the shallot-vinegar mixture. Toss to coat; season with salt and pepper to taste. Set aside to marinate at least 5 minutes.
Cook the carrots:
In a large pan, heat 2 tsp olive oil on medium-high until hot. Add the carrots and cook, stirring occasionally, 4 to 6 minutes, or until slightly softened and lightly browned. Add ¼ cup water. Cook, stirring occasionally, 2 to 3 minutes, or until the carrots have softened and the liquid has cooked off. Transfer to a plate; wipe out the pan for the pork chops.
Cook the pork chops:
Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 tsp olive oil on medium-high until hot. Add the seasoned pork chops; cook 4 to 6 minutes on the first side, or until browned. Flip and add the garlic, thyme and butter; cook, occasionally tilting the pan and spooning the sauce over the pork chops, 3 to 5 minutes, or until cooked through. Transfer to a cutting board, leaving the garlic and sauce in the pan.
Finish the salad & plate your dish:
While the pork chops rest, add the marinated beet, cooked carrots and walnuts to the pan of reserved sauce. Cook on medium, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat and discard the garlic. Stir in the arugula until wilted. Slice the rested pork chops crosswise into ½-inch pieces. Divide the finished salad and sliced chops between 2 plates. Enjoy! |
This recipe for Center-Cut Pork Chops with Warm Beet, Carrot and Walnut Salad for Two is from